Sole k la Rouennaise

Ingredients

• Take a medium-sized sole
• Make a sauce of one ounce of butter
• a dessert-spoonful of flour
• a gill of cream
• Squeeze the juice of a lemon
• a gill of stock
• a few drops of anchovy essence
• a little salt
• a little pepper
• sprinkle lobster coral, parsley

Method

1. 1

   Cut off the fins, head, and tail of the sole, and fillet it.

2. 2

   Chop the bones and skin very small, add a little salt.

3. 3

   Spread lobster panada on half of each fillet, fold over.

4. 4

   Squeeze lemon juice over fillets, cover with buttered paper, and bake for ten minutes.

5. 5

   Make a sauce with butter and flour, add lemon juice and cream, strain.

6. 6

   Arrange fillets en cercle, mask with sauce, and sprinkle with lobster coral, parsley, truffles, and grated hard-boiled eggs.

7. 7

   Serve with lobster quenelles in the center.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 16. The excerpt below is the record exactly as published.

Sole k la Rouennaise Take a medium-sized sole, cut off the fins, head, and tail, and fillet it ; chop up the bones and skin very small ; add a little salt and take each fillet and spread thinly on half of it some lobster panada ; then fold the remaining piece over, sandwich fashion. Squeeze the juice of a lemon over the prepared 40 COOKERY A LA MODE fillets ; cover them with buttered paper, and bake in the oven for ten minutes. Make a sauce of one ounce of butter and a dessert-spoonful of flour stirred together till it boils ; add a little lemon-juice, and a gill of cream, and strain it ; arrange the fillets en cercle. Mask them well with the sauce, and sprinkle lobster coral, parsley, and truffles, and grated hard- boiled eggs over alternately. Serve lobster quenelles in the centre. This dish can be made with oysters or mushrooms instead of lobster. Sole a la Stella Cook a fair-sized sole that has been filleted into cutlets ; cut them into points to resemble star points. Mask some with white aspic cream, and the others with green aspic cream. Arrange them in a silver dish in the form of a star, white and green alternately, leaving a small round place in the centre, in which stand the heart of a lettuce ; put chopped aspic in between the points of the star and all round the dish. (See Plate V.) Timbale of Fish Pick the fish from skin and bone, after it has been cooked, cut it into fine dice and mix about half a pound of fish with rather more than a gill of white sauce; season with salt and pepper, a little chopped parsley, and lemon-juice. Mix two whole eggs thoroughly into it, put it in a plain greased timbale-mould PLATE V. ir ^ 1. Truite Saumonee a la Norvegienne. 2. Sole a la Stella. 3. Cutlets a la Rouge et Noir. 4. Medallions of Foie Gras a la Rosiere. 5. Whiting a la Russe. ^^'^^rr^^r^ ( P 'Tli Lie] FISH 41 Twist a buttered paper over it, and steam (do not let it boil) for three-quarters of an hour ; then turn it on to a dish, and pour over it a sauce made by frying a small minced onion in a little butter till on the point of turning brown, mix this with a table-spoonful of flour that has been mixed with a gill of stock and very little milk. Stir till it boils, then strain and return to the stewpan to warm up ; adding a little salt, pepper, a few drops of anchovy essence

Cook this with the app: pantry check, scaling, and the assistant.